Sunday, May 30, 2010

I'm on maternity now and so you'd think I'd have more time for things like cooking and blogging, right? I thought so too! Sorry about the neglect... :(

I still have a bunch of fruit from last year's bounty in the freezer. It's really a shame that we have so many gorgeous fruit trees in our yard but are not a frequent fruit-eating household. I know it's something we should change, and I'm working on it. But for now, I'm also working on clearing out the freezer because before you know it, our fruit trees are going to be abundant with fruit again and I'm going to need that freezer space!

One of the fruits that my freezer is overflowing with is apricots. I looked up recipes to use up my apricots, but everything I found was for dried apricots. So I looked up peaches instead. They're pretty similar, right? One that caught my eye was this peach bread recipe. I just substituted the peaches for apricots and it worked out nicely. It actually doesn't taste very apricot-y, but it's a tasty bread either way. It could be that my apricots weren't all that flavorful, who knows.

I also substituted half of the flour with white whole wheat flour to make it a bit healthier and have been eating it for breakfast this week.

Directions:- Combine the flours, sugars, salt and baking soda in a bowl.- In a second bowl, combine the peaches, egg and butter. - Stir in flour mixture.- Grease a 9x5 loaf pan and pour the mixture in.- Let it stand for 20 minutes while preheating the oven to 350 degrees.- Bake for 45-55 minutes or until a toothpick comes out clean. - Cool for 15 minutes in the pan, then remove it to a cooling rack to finish cooling. minutes. Bake at 350 for 45-55 min. Cool bread in pan 15 min; remove from pan and finish cooling on wire rack.

The bread looks great! I actually didn't have much of an appetite when I was pregnant with my first. I didn't want to eat for like 4 months. So I understand why cooking and blogging could be hard for you. :)